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- Differentiation of fresh and processed fruit juices using volatile compositionPublication . Perestrelo, Rosa; Silva, Catarina; Silva, Pedro; Medina, Sonia; Câmara, JoséIn the current study, a comprehensive approach based on headspace solid-phase microextraction (HS-SPME), combined with gas chromatography-quadrupole mass spectrometry (GC-qMS), was used to establish the volatile signature of fresh and processed fruit juices, obtained from the same batch of grapes, red fruits, orange, pear, and apple. This is a powerful tool for evaluating the impact of the production process on the volatomic pattern of fruit juice. A total of 169 volatile organic compounds (VOCs) belonging to different chemical groups were identified. Esters, carbonyl compounds, terpenoids, and alcohols are the major chemical groups in the investigated fruit juices. However, their contribution to the total volatile profile varied. Special attention should be paid to processed fruit juices to avoid the possible deleterious effects associated with the formation of furanic compounds (e.g., heat treatment), since their furanic content was significantly higher in comparison to that of fresh fruit juices. The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers. Furthermore, more assays should be performed to assess the effect of harvests, geography, and agronomy on the volatile profile of juices.
- Untargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MSPublication . Perestrelo, Rosa; Silva, Catarina L.; Silva, Pedro; Medina, Sonia; Pereira, Regina; Câmara, José S.The volatomic fingerprint of ciders produced in different geographical regions from Madeira Island was estab lished using headspace solid phase microextraction combined with gas chromatography mass spectrometry (HS SPME/GC–MS) in order to explore the effects of geographical region on the volatile pattern ciders in addition to identify potential molecular geographic markers. A total of 107 volatile organic compounds (VOCs) belonging to different chemical families were identified from which 50 VOCs are common to all ciders analysed. Significant differences in the relative content of VOCs from ciders of different geographical regions were observed. The potential of the identified VOCs for ciders discrimination according to region was assessed through chemometric tools, such as principal components analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The PCA showed significant differences among ciders from different island geographical regions. Fifteen VOCs re sponsible for ciders discrimination were identified by PLS-DA. Fifteen VOCs, namely five terpenoids, four al cohols, three acids and three esters, present variable importance in projection (VIP) values higher than one. Our findings provide relevant information related to volatile signature of ciders produced in Madeira Island, which may be a useful tool to cider-making process contributing to improve the quality of the final product. In addition, the geographical discrimination recognizes the unique and distinctive characteristics that will allow in the future to protect the quality and typicity of products originating in certain geographical regions.